Fresh Vegetable Salad

[{"selector":"#anim-221513f7-8e55-4017-af95-82c04608f677","keyframes":{"opacity":[0,1]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3e71c66e-d158-41e9-b14c-2d2819fc680e","keyframes":{"transform":["translate3d(0px, 400.13547%, 0)","translate3d(0px, 0px, 0)"]},"delay":250,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] See more

Dressing – ½ cup sour cream – ¼ cup mayonnaise – 2 tablespoons white wine vinegar – 2 tablespoons jalapeno seeded and finely diced – 1 teaspoon celery seed – ¼ teaspoon salt – ¼ teaspoon pepper

Salad – 4 ears yellow corn cleaned, cooked, cooled, and cut off the cob – 2 large tomatoes seeded and chopped – 6 stalks celery chopped – 1 cucumber chopped – ½ red onion finely chopped

– In a medium bowl, whisk together sour cream, mayonnaise, vinegar, jalapeno, celery seed, salt, and pepper until smooth. Set aside to let the flavors marry while you prepare the veggies, at least 5 minutes. – In a large bowl, mix all the chopped vegetables together.

– Pour dressing over vegetables and gently mix together until well combined. – Serve Immediately or cover and store in the fridge for up to 3 hours.

You can leave out the jalapeno if you don't like your foods spicy. I like the extra kick it gives this dish. If you're in a pinch, you can get away with two 15 ounce cans of corn that have been rinsed and drained, but fresh tastes better.

Calories: 110kcal Carbohydrates: 10g Protein: 1g Fat: 7g Saturated Fat: 2g Polyunsaturated Fat: 0g Monounsaturated Fat: 0g Cholesterol: 8mg Sodium: 124mg Potassium: 258mg Fiber: 1g Sugar: 3g Vitamin A: 440IU Vitamin C: 9.2mg Calcium: 34mg Iron: 0.3mg

more

25 Detox Drinks That’ll Make You Feel Better than Ever 32 Easy Finger Food Recipesto Feed a Crowd 32 Delicious Dinner Ideas for Tonight See More See More See More

Fresh Vegetable Salad

Dressing – ½ cup sour cream – ¼ cup mayonnaise – 2 tablespoons white wine vinegar – 2 tablespoons jalapeno seeded and finely diced – 1 teaspoon celery seed – ¼ teaspoon salt – ¼ teaspoon pepper

Read more

INGREDIENTS

Salad – 4 ears yellow corn cleaned, cooked, cooled, and cut off the cob – 2 large tomatoes seeded and chopped – 6 stalks celery chopped – 1 cucumber chopped – ½ red onion finely chopped

Read more

INGREDIENTS

– In a medium bowl, whisk together sour cream, mayonnaise, vinegar, jalapeno, celery seed, salt, and pepper until smooth. Set aside to let the flavors marry while you prepare the veggies, at least 5 minutes. – In a large bowl, mix all the chopped vegetables together.

Read more

INSTRUCTIONS

– Pour dressing over vegetables and gently mix together until well combined. – Serve Immediately or cover and store in the fridge for up to 3 hours.

Read more

INSTRUCTIONS

You can leave out the jalapeno if you don't like your foods spicy. I like the extra kick it gives this dish. If you're in a pinch, you can get away with two 15 ounce cans of corn that have been rinsed and drained, but fresh tastes better.

Read more

NOTES

Calories: 110kcal Carbohydrates: 10g Protein: 1g Fat: 7g Saturated Fat: 2g Polyunsaturated Fat: 0g Monounsaturated Fat: 0g Cholesterol: 8mg Sodium: 124mg Potassium: 258mg Fiber: 1g Sugar: 3g Vitamin A: 440IU Vitamin C: 9.2mg Calcium: 34mg Iron: 0.3mg

Read more

NUTRITION

more

Read